Six Week Muffins
Six Week Muffins is an moderately easy dinner. Made with 1 (10 oz.) box raisin bran, 5 c. sifted all-purpose flour, 3 c. granulated sugar, 5 tsp. baking soda and 2 tsp. salt, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Combine dry ingredients in a huge bowl; mix well by hand. Combine all the wet ingredients. Add the wet ingredients to the dry ingredients and mix well.
Store in a wide-mouth gallon jar in refrigerator.
The batter will keep for 6 weeks if you haven't consumed it by then.
When desired, fill greased muffin tins 2/3 full.
Bake at 400Β° for 15 minutes or until they test done.
π· Perfect Pairings
Complete your meal with these
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